Directions (continued)

• egg yolks, one at a time, beating well after each addition. Beat in
• chocolate mixture and vanilla. Combine the flour, baking soda and
• salt; add to creamed mixture alternately with buttermilk, beating
• well after each addition. In a small bowl with clean beaters, beat
• egg whites until stiff peaks form; fold into batter.
• Spread batter evenly into prepared pan. Bake at 350° for 50-55
• minutes or until a toothpick inserted near the center comes out
• clean. Cool for 10 minutes before inverting onto a wire rack to cool
• completely. Remove waxed paper.
• For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks
• and butter Cook and stir over medium-low heat until thickened and a
• thermometer reads 160° or is thick enough to coat the back of a
• metal spoon.
• Remove from the heat. Stir in the coconut, pecans and vanilla. Beat
• on high until frosting is cool and achieves spreading consistency.
• Place cake on a serving platter; frost top and sides of cake.
• Yield: 12-15 servings.